Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
AG#64 Hoppy Amber Ale V2	American IPA	12.5 Litres	1.044	1.014	3.96	50.13	5.55 °L	622	0
Author: Matt76 Boil Size: 14.5 Litres Boil Time: 30 Boil Gravity: 1.038 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2020 7:52 AM Notes:
#40 Jake's Smithwicks Clone Red Ale	Irish Red Ale	6.5 Gallons	1.053	1.014	5.16	80.01	15.59 °L	622	0
Author: sg brix Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2023 11:12 PM Notes: Smithwicks is an ale with a carbonation level of 2.4 volumes. Requires CO2 @ 12 PSIG @ 38F or @ 25 PSIG @ 66F. AROMA Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean. APPEARANCE Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head. FLAVOR Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters. MOUTH FEEL Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions. IMPRESSION An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish. INGREDIENTS May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast. EXAMPLES Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway's Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O'Hara's Irish Red Ale, Smithwick's Irish Ale, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale VITAL OG:1.044-1.060 FG:1.010-1.014 IBU:17-28 SRM:9.0-18.0 ABV:4.0-6.0%
Wheatwine CBB	Wheatwine	5.5 Gallons	1.099	1.018	10.51	58.63	11.92 °L	622	0
Author: The Kaptain Boil Size: 7.39 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/26/2023 3:52 PM Notes:
2-Row & Mosaic SMaSH Pale Ale	American Pale Ale	2 Gallons	1.05	1.01	5.23	33.5	4.11 °L	622	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: sucrose Priming Amount: 1.7 oz Creation Date: 10/1/2022 6:20 PM Notes: 1) Bring 3 gallons of water up to a strike temp of 160 F. 2) Mix in grains making sure to get down to a mash temp of 153 F. 3) Mash grains for 60 min at 153 F. 4) Bring temp up to 170 F and hold for 10 min for mash out. 5) Lift grain bag from pot letting wort drain back into pot. 6) For the sparge, heat 1 gallon of water up to 170 F to pour over grains, making sure to fill the pot up to the 3 gallon mark pre boil. 7) Bring wort to a vigorous boil and maintain for 60 min adding the first two hop additions as directed as well as the Irish moss. 8) Cool wort down to 75 F as quickly as possible. 9) Transfer into your fermentation vessel and pitch half a pack of yeast. 10) Seal fermenter with airlock and allow to ferment for 10-14 days. 11) With 4 days left in fermentation, add the dry hop addition. 12) Prime beer and bottle. Allow to bottle condition for at least 14 days.
Temporada Mental	Saison	13 Litres	1.056	1.011	5.92	24.19	6.11 °L	622	0
Author: Zottoh Boil Size: 19.9 Litres Boil Time: 90 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 1.11 bar Creation Date: 1/2/2022 6:16 PM Notes: Prepare a Vodka cold mash, including: - 5 g. Amarillo hop pellets - 4 g. Coriander (grounded) - 6 g. Cardamome (crushed) - 3 g. Ginger (grated) - 1 g. Allspice (grounded) Not much Vodka, just enough to cover everything. Leave at room temperature for at least 5 days. Strain and pour into beer while cold conditioning (after fermentation).
Stout	American Stout	5.5 Gallons	1.063	1.018	5.87	45.81	34.62 °L	622	0
Author: rsumm1337 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/29/2021 2:07 PM Notes:
Saison	Saison	21 Litres	1.055	1.013	5.53	34.67	5.86 °L	622	0
Author: neptano Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 26 ° C Priming Method: sucrose Priming Amount: 189.7 g Creation Date: 5/13/2021 8:32 PM Notes: Per il batch sparge, si analizza in più step il ridursi della densità totale interrompendo più volte il processo di run-off del mosto di risciacquo (previo omogenizzazione con il mosto fiore), fermandosi quando si è raggiunti o la densità limite di 1048 indipendentemente da quanto raccolto o il litraggio ipotizzato prima della bollitura = 25LT Dello starter non viene aspirato il liquido ma viene gettato tutto nel fermentatore. Fatto partire lo starter per 8ore senza acqua di sifone. Buona ossigenazione. Togliere il gorgogliatore sul fermentatore primario appena parte la fermentazione e rimetterlo dopo qualche giorno (coprendo il buco con della carta stagnola sanizzata) Aumentare la temperatura dal secondo giorno di fermentazione: 2gg a 26°C, 2gg a 27°C e poi 28°C fino a fine fermentazione.
WILD FIRE WHEAT 11	Weissbier	11 Gallons	1.051	1.013	4.98	25.42	4.58 °L	622	1
Author: Brans_2 Boil Size: 12.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 9.72 psi Creation Date: 5/1/2021 3:11 PM Notes: Directions: Mash for 60 minutes at 151 °F (66 °C). Ferment at 68 °F (20 °C) for two weeks, then cool and remove from yeast. Add puree of passion fruit and mango to the beer and age two weeks. Shake occasionally, then let it settle cold. Remove the beer from above the settled puree and carbonate to serve.
Maple Porter	American Porter	5.5 Gallons	1.049	1.013	4.73	32.44	44.25 °L	622	0
Author: Darthopus Boil Size: 7.08 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 4/19/2021 1:14 AM Notes:
Citrus Saison	Saison	5 Gallons	1.059	1.005	6.98	34.87	4.33 °L	622	0
Author: Boil Size: 6.36 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2021 2:13 PM Notes:
Imperial Stout	Imperial Stout	25 Litres	1.111	1.028	10.9	51.83	40.98 °L	622	0
Author: Stian Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.099 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/24/2016 2:20 PM Notes:
Belgian Dubbel	Belgian Dubbel	5.5 Gallons	1.072	1.015	7.45	21.32	16.98 °L	622	0
Author: shrob Boil Size: 8.63 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/27/2019 12:00 PM Notes:
Awesome Recipe	American IPA	5 Gallons	1.072	1.018	7.08	67.86	10.56 °L	622	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/11/2018 2:26 PM Notes:
Galaxy Pale	Blonde Ale	21 Litres	1.054	1.01	5.71	26.87	5.21 °L	622	0
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/12/2017 10:00 PM Notes:
Weisse O'Serious	Berliner Weisse	5.5 Gallons	1.04	1.009	4.09	0	3.39 °L	622	0
Author: robbybro Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: sugar Priming Amount: 4oz Creation Date: 6/28/2017 2:43 AM Notes: 1 carton Goodbelly (L Plantarum) for kettle sour @90F for 72 hours WLP001 for main fermentation Notes for next time: - find better way to filter out nectarine during racking - forgot to add pectic enzyme with nectarine - shake more often to emulate "punching down"
A Bachelor's Amber	Belgian Blond Ale	16 Litres	1.061	1.01	6.67	38.65	11.66 °L	622	0
Author: Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 40 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/14/2017 8:23 AM Notes:
Braaaaains	Specialty IPA: Red IPA	5.5 Gallons	1.064	1.015	6.38	45.03	18.88 °L	622	0
Author: Zombiedanceprod Boil Size: 6.75 Gallons Boil Time: 75 Boil Gravity: 1.052 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/14/2017 5:20 AM Notes:
Ghost Ryder Pale Ale	American Pale Ale	5.5 Gallons	1.057	1.012	5.93	50.67	5.21 °L	622	0
Author: FermentingInPA Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2017 2:41 AM Notes:
Travis Mild	Dark Mild	5.5 Gallons	1.036	1.009	3.54	15.42	18.28 °L	622	0
Author: YHCDublin Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/8/2017 10:28 PM Notes:
The Darkest One	Specialty IPA: Black IPA	8 Gallons	1.063	1.015	6.19	55.34	35.31 °L	622	1
Author: Simon PK Smith Boil Size: 10.1 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/2/2016 12:57 PM Notes:
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